Siebel - Consulting Services

By: Siebel Institute  09-12-2011
Keywords: breweries, Brewing, Brewing Industry

Successful breweries are built on specialized knowledge. Informed decisions can improve every phase of your organization, but many companies lack the qualified internal resources to make such change a reality. That is where the Siebel Institute can help.

Siebel Institute Consultancy Services is America’s oldest, most experienced brewing industry consultancy company. Since 1872, we are proud to have worked with some of the world’s largest and most successful breweries to help them achieve their goals.

A New Paradigm for Consultancy: Informed Analysis

Over the years, our approach to consultancy has evolved as the industry itself has changed. Successful brewers worldwide have come to recognize the importance of “Informed Analysis”, the Siebel Institute has created a different approach to consultancy that achieves exactly such a result. Rather than offering one or two consultants, the Siebel Institute draws from a worldwide team of experienced professionals with applied knowledge of every critical phase of this industry. Siebel Institute consultants blend decades of experience with up-to-the-minute knowledge of emerging trends and technologies, creating one of the best consultancy teams in the world.

The Team Approach: Experts Creating Solutions Together

From the time you contact Siebel Institute Consulting Services, you will see that we offer a unique level of service. In the initial phase of evaluation, you will work with a Siebel Institute Service Analyst to develop a “Needs Assessment Profile”, defining your current operating standards, perceived realities, and desired outcomes. Our analyst then draws from our team of consulting experts, choosing a consultant (or multiple consultants) that best meets the demands of your project. Our consultant(s) will work with your company to thoroughly evaluate your operations, and provide solutions based on the collective experience of the entire Siebel Institute consultancy team. We can assist your company in improving every phase of brewing operations, including:

  • Planning & start-up
  • Equipment acquisition and installation
  • Plant design
  • Fermentation & QC/QA issues
  • Process evaluation
  • Staff training
  • Brewery management issues

Pilot Brewing Services

The Siebel Institute Consultancy Services division offers a pilot brewing service that allows us to conduct a complete range of tests for any level of brewing operation. Our facilities are specifically designed to emulate the dynamics of a wide range of commercial brewing systems, allowing us to design & test new recipes, and to evaluate changes in customer’s existing recipes. Along with recipe development/enhancement, our pilot plant has the facilities to conduct research on a wide variety of brewing-related products & brewery process variables, including:

  • Filtration products
  • Effect of raw ingredient variations
  • Enzyme & additive effects on recipes
  • Packaging material quality, including PET bottle evaluation
  • Sensory effects of adjuncts & flavoring agents
  • Shelf longevity trials

Our advanced pilot facility is operated by senior Siebel Institute researchers, drawing on a depth of brewing industry experience that is unavailable through any other independent research institution. From the time you give us your requirements to the day our report is delivered, your project will be completed with the speed, accuracy and value that the Siebel Institute has built it’s reputation on for over 130 years.

Improved Products. Improved Processes. Improved Profits.

Find out why the world’s best breweries have trusted us for their consulting needs for over 130 years. Call Siebel Institute Consultancy Services today.

Siebel Institute of Technology Consultancy Team

Gary Grande - Manager, Siebel Institute Consultancy Services

Gary Grande performed in numerous roles in a variety of industrial environments over a forty-year period. The most recent of these was Miller Brewing Company (now SABMiller) where he held numerous positions in the brewery production and maintenance functions, and also directed several engineering projects and upgrades. He served as an internal packaging and process consultant for breweries within the Miller system. He directs the consultancy and research functions at the Siebel Institute, as well as managing the Packaging & Process Technology module of the WBA International Course in Brewing Technology. He lectures in that and other Siebel Institute courses. He is also licensed as a Broadcast Engineer by the U.S. Federal Communications Commission.

Wayne Adkins worked for Anheuser-Busch, Inc. (now Anheuser-Busch InBev) for 27 years working in or running the Brewing departments in five different breweries.  He has a B.S. in Fermentation Science from the University of California, Davis and recently received his MBA, graduating with honors, from the College of William and Mary in Williamsburg, Virginia.  Wayne is familiar with all aspects of the brewing process and is skilled at locating the source of beer quality issues and resolving these issues.  Wayne is also skilled at resolving process issues such as lautering problems and can help identify process changes to improve grain yield.  He is a skilled beer taster and can help identify off-notes and their source.  Wayne understands the importance of yeast vitality and robust fermentations on beer flavor and is experienced at establishing fermentation parameters that ensure optimal fermentation performance.  In addition, he has experience commissioning new brewing equipment and can help ensure a successful start up.

Kirk Annand worked for Moosehead Breweries, has consulted to the brewing industry, and was a founding partner of the Maritime Beer Company in Dartmouth, Nova Scotia. Kirk has a B.A. and a Business Management Diploma from Dalhousie.

Michael Barney is Principal Research Scientist in the Process Microbiology and Fermentation Group with Miller Brewing Company. He has completed B.S., M.S. and post-graduate studies in Microbiology at he University of Wisconsin. Michael is a member of the Siebel & WBA extended faculty and teaches in the areas of microbiology and yeast.

Richard Dubé worked for over 20 years in the Brewing industry both in Canada and the United States. He has a B.S. in Microbiology/Biochemistry and an Associate degree from the Institute of Brewing, England.

Tim Foley has worked for Siebel Institute of Technology since 1989, involved in a variety of research projects related to brewing including ingredient, adjunct and processing aid usage, and packaging. He holds a B.S. in Biology from Roosevelt University and an M.S. in Molecular Biology from Northeastern Illinois University.

Lyn Kruger worked for South African Breweries as Development Microbiologist and Microbiology Consultant. She holds her B.S. in Microbiology and Chemistry from Rhodes University and her M.S. in Fermentation Microbiology from the University of Witswatersrand.

Ian Stanners worked at Molson Breweries for 30 years, retiring as Corporate Director of Brewing, With a B.Sc. in Microbiology, and a Diploma in Business Administration; he was a Chairman of the first Governor General's Canadian Study Conference in 1983. Ian is a member of the WBA extended faculty, teaching brewing science and technology.

Timothy Lenahan has compiled three decades of experience working with breweries including Stroh & Coors, and craft breweries such as Breckenridge Brewery, Snake River Brewery, and Tommyknocker Brewery. Over the span of his brewing career, Tim has helped some of America’s best-known breweries improve the quality of their products and maximize their profitability, covering practically all areas of commercial brewing through breweries of every size and configuration.

Tim can help engineer process and packaging operations, and provide training in computer software for formulation, quality control, inventory control, statistical process control, budgets, forecasting and accounting. Tim also can provide brewery audits and “trouble shooting” throughout the entire brewing enterprise.

Richard Wolfe received his MBA from the Yale School of Management. He also holds a Bachelor of Science degree, with Magna cum Laude honors, from the University of Southern California and an International Diploma in Brewing Technology from the World Brewing Academy. Richard designed the curriculum of the WBA Brewery Management module.

For Further Information Contact:

Siebel Institute Consultancy Services
Attn: Gary Grande
Senior Consultant
Direct Phone 414-529-7317

Keywords: breweries, Brewing, Brewing Industry

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